Arroz con pollo (rice and chicken) provides supreme flavor, spice, and a little beat of heat if you can stand it. The first time I was introduced to this dish was in San Juan, Puerto Rico. I fell in love with its boldness, the layers of taste that seemed to increase with each spoonful.
My first attempt to make it was not as successful as I would have liked. I was so excited to eat it, that I forgot how quickly rice can burn. Since then, however, I’ve perfected the flavors that I first fell in love with: the cumin-infused smokiness of the chicken mixed with salty pimientos, a dash of beer for depth, and, of course, sofrito: a mixture of bell peppers, onion, and garlic — the superstar of many Latin dishes. Read More